I find that when I bread flounder or tilapia, the curst separates from the actual fish, when I try to remove it from the frying pan. It tends to become messy. It does not turn out like my breaded chicken cutlet, on which the crust stays nice and put! Does anyone know why?

Subject :Re:breaded fish

09/26/2011 19:21

njmom

Joined: 12/13/2010 16:35Posts: 107

Few things I could think of are: Oil wasn't hot enough? You would need to dip in flour, egg and then the crumbs.

Tilapia is a lot more delicate that chicken and could be why the crumbs separate. I would also try coating it thinly with flour and then the egg and crumbs.

Subject :Re:breaded fish

10/05/2011 09:35

rose

Joined: 09/08/2011 18:05Posts: 5

thanks so much. will try!

Subject :Re:breaded fish

11/06/2011 09:56

CookMama

Joined: 12/13/2010 19:47Posts: 59

I find that I make the oil very hot,( like njmom said), put in the breaded fish and then lower the flame so it shouldn't burn. The fish always comes out crispy and delicious and the crust never separates from the fish. You do not have to coat the fish with flour for this to happen and it doesn't make any difference what kind of fish you are frying.